Raspberry Cheesecake Ice Cream



This has been declared the summer of homemade ice cream! (exclamation point deemed necessary) in our house, which has meant a new creation practically every week.  It’s been a delicious adventure, one that has just reinforced the many happy memories I have of homemade ice cream.

My (non-twin) sister and I share the same birthday.  It was sort of an event in our house, and, when we were little, my Dad would make homemade vanilla ice cream to go with our chocolate birthday cake.  I came from a household filled with incredible food, but there was something about that ice cream…  It was special because, of course, it tasted SO much better than store-bought ice cream.  But, it was mostly special because our Dad made it.  He isn’t known for spending time in the kitchen, so it was a special treat for him to make something delicious in honor of our day.  And, unlike today, making ice cream back then meant a lot of hard labor and, from what I remember (?), a ton of salt and ice.

It really was a labor of love, and it sure tasted like it.

This summer, I’ve been happily taking flavor requests from my husband.  My man: he loves the raspberry.  And, this cheesecake base is too good to only make once (or twice).  It’s great on its own, for sure, but with mix-ins, it’s just beyond.  So far I’ve done a strawberry/blueberry as well as a lemon version.  Both containers were licked clean.  But, this one is the perfect combination.  The cheesecake base is rich and sweet, the raspberries and lime make it tart and summery.  It’s sweet tart berry heaven.

A couple things about this recipe: (1) I decided to puree the raspberries so that there weren’t any seeds in the ice cream.  Truthfully, raspberry seeds sort of bug me (no offense, raspberries).  But, I know some people think it’s not a true raspberry experience unless there are seeds, which I can understand.  If that’s your preference, just omit the food processing step, leave the berries whole, and cook them down that way.  (2) I used the 1/3 less fat Philly cream cheese in this recipe, so that’s technically Neufchatel cheese, not cream cheese.  I wasn’t trying to lighten it up.  It IS ice cream.  It’s just what I always buy and always have on hand, and I honestly can’t tell the difference.  I recommend not going light on anything besides the cream cheese, though (sour cream, milk, etc.), or else the texture will suffer.

Now, fire up those ice cream makers, and enjoy how much easier it is to make ice cream than it was in the 80s!

Raspberry Cheesecake Ice Cream
  • 6 oz. fresh raspberries
  • 1 ½ tsp. cornstarch
  • ¼ cup water
  • 1 cup granulated sugar, divided
  • Juice of 1 lime
  • 12oz. cream (or Neufchatel) cheese, softened
  • ¼ cup mascarpone, softened
  • ½ tsp. salt
  • 2 tsp. vanilla
  • 1 cup whole milk, at room temp
  • ¼ cup sour cream, at room temp
  1. For sauce: place raspberries in the bowl of a food processor and pulse just until the berries are broken down (8-10 pulses). Pour puree into a mesh strainer and push berries through with a spoon until only the seeds remain.
  2. In a small saucepan, whisk together the cornstarch and water until completely incorporated and no lumps remain. Add ¼ cup sugar, raspberry puree, and lime juice, and bring the mixture to a boil over medium heat.
  3. Reduce heat to medium low and simmer 7-8 minutes, stirring often, until the mixture is thickened. Cool. Cover and refrigerate until chilled.
  4. For ice cream: in a stand mixer, mix cream cheese and mascarpone on medium speed until completely smooth, about 3 minutes. With mixer running, slowly add remaining ¾ cup sugar and salt. Mix until smooth. Add vanilla and mix until combined.
  5. With mixer on low, slowly add milk. Transfer mixture to a large bowl and whisk until milk is totally incorporated into the cream cheese mixture. Fold in sour cream. Cover and refrigerate at least two hours or overnight.
  6. Pour chilled mixture into the frozen bowl of an ice cream maker and mix according to the manufacturer’s instructions. When ice cream is at soft serve stage (which only takes a few minutes because of the cheese in this recipe), pour the raspberry sauce into the machine and let mix as thoroughly as you like. Transfer to freezer-safe container and freeze until firm.

Adapted from Cuisinart and Taste of Home.